Give ingredients leftover from previous recipes a new lease on life with this colourful sticky aubergine and pickled carrot tray, perfect for a mid-week lunch or dinner
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 406 |
| Fat | 10.1g |
| Saturates | 1.3g |
| Protein | 6.1g |
| Carbs | 72.6g |
| Sugars | 20.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse the rice three times until the water runs clear. Place it in a medium pot over a medium-high heat and add just enough water to cover the rice. Once the water is bubbling gently, lower the heat and cover with a lid. Continue cooking for approx. 10 minutes without stirring until all the water has evaporated. Remove from the heat, with the lid still on, and steam for a further 10 minutes. Remove the lid and fluff the rice.
To make the pickled carrots, cut the carrots into ribbons using a peeler and place in a large resealable jar. Combine the rest of the ingredients in a microwave-safe bowl and place in the microwave for approx. 5 minutes or until just hot. Stir to dissolve the salt and sugar and pour over the carrots. Set aside to pickle for at least 30 minutes.
To make the sticky aubergine, halve and score the flesh of the aubergines in a criss-cross pattern. Finely grate the garlic and ginger into a bowl. Add in the tamarind paste, soya sauce, sesame oil, honey and rice vinegar. Mix and set aside.
Heat a large pot of oil to 170 C. Chop the spring onion and coriander.
Fry the aubergines in batches for 10-15 minutes or until dark golden in colour. Drain on paper towels. Then place in the bowl of sauce to coat.
Serve the sticky aubergine and rice, together with the pickled carrots, rose water pickled red onions, spring onion, sesame seeds and coriander.
